Verlasso Salmon Tartare on Kettle Chips

This salmon tartare is a beautiful and simple way to serve your favorite salmon. Be sure to freeze the salmon filet beforehand, tightly wrapped in plastic wrap for at least 8 hours. Thaw slightly and chop while firm! We love serving it on potato chips but crackers, toasts or wonton chips are equally delicious!

Serves 8

ingredients

  • 1 pound Verlasso Salmon Filet, skin and pin bones removed, cut into ¼-inch cubes

  • 1 teaspoon pink peppercorns, lightly cracked

  • ¼ cup mirin

  • ¼ cup soy sauce

  • 2 Tablespoons chopped chives

  • Fresh radish sprouts for garnish

  • Kettle chips

directions

  1. Place the salmon, peppercorns, mirin, soy sauce and chives in a medium mixing bowl. Mix gentlly but thoroughly. The tartare is ready to eat immediately but can hold for up to 4 hours in the refrigerator.

  2. To serve, place the tartare mixture in a large bowl and top with the radish sprouts. Serve with artisanal kettle chips for dipping!